Every fall, Texas—like the rest of America—cranks out the latest edition of a hallowed tradition: the amazing month-long eat-a-thon known as the holiday season. The beauty of this ritual is that it never changes. Unfortunately, that’s also the bane of this ritual. We don’t know about you, but frankly, we’re getting a little bored. So we asked the chefs at five diverse and international Texas restaurants how they like to celebrate, and they each came up with a themed menu of festive recipes that will spice up your holidays. Some might even find their way into your own cherished traditions.
Peru's favorite fruit shines in this delicious end to chef Maribel Rivero’s “Peruvian Party” feast.
In chef Stephen Rogers’s “Mediterranean Medley” feast, a favorite Middle Eastern spread serves as the base for a flavorful appetizer.
East Meets West
Chef Denise Shavandy kicks off her “East Meets West” feast on an exotic note with this appetizer.
Chef Denise Shavandy designs her “East Meets West” feast around a beautiful main course with a Middle Eastern influence.
Hunting and Gathering
San Antonio chef Steve McHugh nods to his boyhood hunts with roast duck, the centerpiece of his ”Hunting and Gathering” feast.
Chef Steve McHugh finishes off his “Hunting and Gathering” feast with this classic Mexican treat, taken up a notch with mesquite and cherries.
Tandoori and Beyond
Fruits and nuts add seasonal crunch to the grain side dish in chef Kiran Verma’s “Tandoori and Beyond” feast.
Chef Kiran Verma’s “Tandoori and Beyond” feast proves that sweet potatoes aren't the only root vegetables that make for comforting fall desserts.